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Rava Idli Plate is a soft, steamed South Indian rice cake made from fermented batter, naturally light and probiotic. This healthy vegetarian breakfast is low in calories, easy to digest, and a family morning staple.
Heat 1 tbsp oil in a skillet over medium flame, add mustard seeds, let crackle, then add chopped green chili, curry leaves, and cashew nuts; sauté till cashews are golden.
Add semolina (rava) and roast on medium-low heat for 4-5 minutes until aromatic and lightly golden, stirring constantly. Remove from heat and cool to room temperature.
In a large bowl, whisk together roasted semolina, yogurt, grated carrot, salt, cilantro, and water to form a thick batter; let rest for 10-15 minutes to hydrate.
Just before steaming, stir in baking soda, mixing gently to aerate the batter. Immediately fill greased idli molds with an even layer of batter.
Steam the idlis in a preheated steamer or large pot for 12-14 minutes over medium-high heat. Idlis are done when a toothpick inserted comes out clean. Cool for 2 minutes before unmolding and serving warm.
